Ingredients:

Directions:

Directions:

In a plastic bag, combine flour, salt and pepper, and shake to mix. Add the chicken and shake to coat lightly. Remove chicken and reserve excess seasoned flour.

In a large skillet, warm 1 T of the oil over medium heat. Add the chicken and brown on one side, about 5 min. add the remaining 1 T oil turn the chicken and brown well on the second side, about 5 min longer. Transfer the chicken to a plate and set aside.

Coarsely chop the onion. Add the margarine to the skillet. When the margarine melts, add the onion and cook, stirring until softened, 2-3 min. Stir in the reserved seasoned flour and cook, stirring until the flour is completely incorporated, about 1 min. Add the broth, 2 T of the lemon juice and the thyme and bring the mixture to a boil, stirring constantly.

Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet. Cook until the chicken is tender and opaque throughout, about 5 min. Stir the remaining 1 T lemon juice into the sauce in the skillet and pour over the chicken. Serve with rice.

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